Roughly chop the broccoli and add to a food processor. Pulse until you
have a rice like consistency (don't chop too finely). Cook in a pot of
salted boiling water for 2 minutes.
Drain and press out as much of the water as possible. Add to a bowl to cool and dry.
Next chop the parsley, coriander and mint quite finely and add to the broccoli mixture along with the tomatoes. Dress with then lemon juice, oil, salt and pepper. Serve.
This veggie-packed meal is loaded with vitamins and minerals, plus it's so quick to make and store for leftovers.
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